piątek, 28 lipca 2017

Pork tenderloin in chanterelle sauce

It`s the firs time I`ve prepared chanterelles and I know that it definitely won`t be the last!:)

You need:

500 grams of pork tenderloin 400 grams of fresh chanterelles 200 ml light whipping carem ( 30%) A handful of chopped parsley Butter and oil for frying 1 large onion Salt and black pepper
Wash and dry the tenderloin, then cut into slices and lightly tenderlize it using Your fingers. Pepper and salt it, and then throw on a pan with 1 tablespoon of melting butter and 1 tablespoon oil. Fry about 2 minutes on each side, then pour 1 litr of hot water and cook covered until tender (about 15 minutes).Take off the pan from  gas and leave under cover.
Melt 2 tablespoons of butter with two tablespoons of oil, throw the finely chopped onion and fry until tender, about 3 minutes. Add the chanterelles and fry no longer than 5 minutes, stirring occasionally. Add the cream, lemon juice, parsley, salt (be careful, chanterellas can be salty after treatment) and lots  of black pepper. Boil  it for 2-3 minutes, at the end add the tenderloins (without sauce from a pan). Serve hot with potatoes, noodles or groats. I served with steamed potatoes and beetroots from the jar. This dish tastes good serve immedietly and the day after cooking, after re-heat.

Preparation:
Before You started, You need to clean chantarelles .There is a few ways to do it, I chosed method with salt and boiling water:
 Pour 1 litr of boiling water into a large bowl, stir in 2-3 tablespoon of salt and add chanterelles.


Mix until all the dirt fell on the bottom of the bowl, leave it for a while and transfer mushrooms with slotted spoon to the colander and rinse with cold water.  Clean any dirt on stems, If tere`s need You can repeat all procedure.




Bon appetit!

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